Seasonal Crumble... Refined

A Refined Rhubarb and Ginger Crumble

Here’s a recipe for a fine dining rhubarb and ginger crumble, elevated to suit a gourmet setting.

The dessert is presented elegantly, combining flavours and textures to impress.

Enjoy this refined twist on a classic dessert!

Ingredients

For the Rhubarb Filling:
500g rhubarb, trimmed and cut into 2cm pieces
100g caster sugar
1-inch piece fresh ginger, finely grated
Zest of 1 orange
1 tbsp orange juice
1 tsp vanilla extract

For the Crumble Topping:
100g plain flour
50g ground almonds
50g demerara sugar
75g cold unsalted butter, cubed
1 tbsp crystallized ginger, finely chopped

For the Ginger Crème Anglaise:
300ml double cream
100ml whole milk
4 egg yolks
75g caster sugar
1 tsp ground ginger
1-inch piece fresh ginger, crushed

Method
1. Prepare the Rhubarb Filling
Preheat oven to 180°C (350°F).
Place the rhubarb, caster sugar, grated ginger, orange zest, orange juice, and vanilla extract in a baking dish.
Gently mix and let sit for 10 minutes to macerate. Cover with foil and bake for 15 minutes until the rhubarb softens slightly but retains its shape.

2. Make the Crumble Topping
In a bowl, mix the flour, ground almonds, and demerara sugar.
Rub in the cold butter until the mixture resembles coarse breadcrumbs. Stir in the crystallized ginger for a zesty crunch.
Spread the mixture onto a lined baking tray and bake separately for 10–12 minutes, stirring halfway, until golden and crisp.

3. Prepare the Ginger Crème Anglaise
In a saucepan, gently heat the cream, milk, and crushed fresh ginger until just simmering. Remove from heat and infuse for 10 minutes.
In a bowl, whisk egg yolks, caster sugar, and ground ginger.
Gradually strain the warm cream mixture into the yolks, whisking constantly.
Return the mixture to the pan and heat gently, stirring with a wooden spoon until it thickens enough to coat the back of the spoon. Do not boil.

4. Assembly
In a fine dining presentation, layer the rhubarb filling in individual ramekins or plates.
Sprinkle the crumble topping delicately over the rhubarb to create texture without overloading.
Drizzle the ginger crème anglaise artfully around the plate.
Garnish with a sprig of fresh mint or a shard of caramelized sugar for elegance.